In a small nonreactive bowl, combine tahini, lemon juice, honey, cider vinegar, garlic, salt and pepper. Whisk together until a thick mixture is formed. Slowly whisk in warm water (approximately 1 tbs) until the mixture thins to desired consistency.

In a medium skillet over high heat, warm 1tbs olive oil. When shimmering, add garbanzo beans, salt and pepper and harissa spice powder. Toss to coat and let cook, undisturbed for 2 minutes (garbanzo beans may pop, this is normal). Stir thoroughly and cook another 2 minutes, until garbanzo beans are crispy and some may be slightly charred. Remove from heat and set aside.

In a large skillet over medium high heat, warm remaining 1 tbs olive oil. When heated, add kale tossing to coat. Season with salt and pepper and cook until kale beings to wilt, about 3 minutes. Reduce heat to low, add in garbanzo beans, toss to combine and cook covered for 3 minutes. Remove from heat and let cool. Refrigerate at least 1 hour, up to 24 hours.

This looks so amazing! Can’t wait to make this for dinner this week. Thanks for sharing.

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5 years ago

Linda

It was very tasty and will make it again. Didn’t have harissa powder but made it and the spice was a lovely blend of hot but tasty spice. will definitely make this again. Used swiss chard and beet tops along with tuscan kale and was delicious!